Comments for Lemony Zest :: Kim Lewandowski

Comment on My second batch of from-scratch brownies by Happy Independence Day! - Lemony Zest :: Kim Lewandowski

Happy Independence Day! - Lemony Zest :: Kim Lewandowski — Sat, 22 Sep 2012 16:54:37 +0000

[...] a great Fourth – I’m making all-American brownies and Southwestern potato salad to take to a cookout tonight. Posted in [...]

Comment on Photo Friday: Luminous by Marie

Marie — Tue, 28 Aug 2012 22:48:57 +0000

Hi Kim,

I made a short video from a few of your gorgeous photos. (http://snazd.com/video/show/LemonyZest).

It’s a web vid so it has links from each shot to your posts. You can easily copy it to your site. If you’d like a free pack to create your own videos just let me know.

Thanks for sharing your beautiful work.

Marie

Comment on Bobby Flay’s Tomatillo-Avocado Salsa by Urban Farming: Baby squash, tomatillos and melon - Lemony Zest :: Kim Lewandowski

Mon, 30 Jul 2012 13:11:33 +0000

[...] Bobby Flay’s Tomatillo-Avocado Salsa for a fresh dip or sauce [...]

Comment on Daring Bakers’ Challenge: Homemade Crackers by KimL

KimL — Sun, 29 Jul 2012 15:02:18 +0000

Thanks very much! I really like the seedy crackers. Yours look great, too.

Comment on Daring Bakers’ Challenge: Homemade Crackers by marcellina

marcellina — Sat, 28 Jul 2012 22:47:10 +0000

You made three crackers! Great! I love all your versions! I made the seedy crackers. But yours look much nicer than mine!

Comment on Daring Bakers’ Challenge: Homemade Crackers by KimL

KimL — Sat, 28 Jul 2012 20:05:23 +0000

Thanks! We really enjoyed them. Yours look very pretty with the fluted edges.

Comment on Daring Bakers’ Challenge: Homemade Crackers by What's for dessert?

What's for dessert? — Sat, 28 Jul 2012 20:02:40 +0000

Delicious crackers

Comment on Pork & Tomatillo Posole by Pork & Tomatillo Posole, Revisited - Lemony Zest :: Kim Lewandowski

Pork & Tomatillo Posole, Revisited - Lemony Zest :: Kim Lewandowski — Sat, 23 Jun 2012 16:26:53 +0000

[...] asked for this recipe, so I’m reposting it with a couple of changes I’ve made since I first posted it in 2010. I like to serve this with roasted red pepper and cheese [...]

Comment on Moroccan Preserved Lemons for Tagine by KimL

KimL — Mon, 26 Mar 2012 21:09:09 +0000

Hi, and thank you for visiting my blog! What a nice surprise I love your book for the vivid descriptions of the culture and food. And thanks for the tip on commercially “preserved” lemons.

Comment on Moroccan Preserved Lemons for Tagine by Kitty Morse

Kitty Morse — Mon, 26 Mar 2012 19:40:02 +0000

Thank you for mentioning my book, Cooking at the Kasbah, as well as my method for making preserved lemons. The recipe I cite in ALL my (5) Moroccan cookbooks comes from my great grandmother.

The principal ingredient in preserving lemons is PATIENCE. I have been teaching that method for over 30 years.

Many commercially available, so-called “preserved” lemons, float in water. They NOT preserved.

Bismillah,

Kitty

Krep on cooking and preserving lemons. I hav be